Seductive Salted Caramel Chocolate Mousse Pots

It just looks so sultry doesn’t it?! I don’t know what it is about salted caramel and chocolate but they work SO well together. Sweet and salty caramel topped with gorgeous, light as a feather chocolate mousse, finished off with a dollop of cream & grated chocolate. They scream impressive dinner party dessert! You know you need to try these Salted Caramel Chocolate Mousse Pots out for yourself…

Salted Caramel Chocolate Mousse Pots Recipe

First let’s make the caramel.

Tip the sugar and water into a large saucepan set over a medium heat. Allow to melt then bring to the boil. Whatever you do, DO NOT STIR IT!

Let boil for around 5 minutes or so until it becomes a deep amber colour. It may take a little longer or a bit less, but keep a close eye on it as caramel can burn quite easily. But remember, DO NOT STIR IT!

Next, add the butter and whisk until blended evenly. Be careful as it will spit and become quite bubbly.

Then, whilst still over the heat and still whisking, gradually pour in the cream.

When it’s all mixed in, bring back to the boil and simmer for a minute or two.

Then turn off the heat, add a generous pinch of sea salt and whisk it in. Being careful not to burn yourself, give it a taste to check whether it needs any more or not and et vous voila, you’re finally done!

Reserve 130g of the salted caramel for the bottom of the pots and pour the rest into a large bowl.

To Make The Chocolate Mousse

While the caramel is still hot, drop in the finely chopped chocolate, spread evenly along the top and leave undisturbed for 3-4 minutes to gradually melt.

Then give it a mix until it’s nice and smooth. If any of it is not quite melted, pop into the microwave for 10 seconds and stir again.

Allow to cool before adding in the egg yolks and mixing again until smooth.

Meanwhile, in an electric stand mixer with the whisk attachment, whisk the egg whites on high speed until stiff peaks form. (Or use an electric hand whisk and a large bowl.)

Finally, in thirds, carefully fold the egg whites into the chocolate caramel mixture. Try not to knock out any air from the whites.

To Assemble

Divide the reserved caramel between the 6 serving pots.

Then divide the chocolate mousse between the pots. I found using a ladel to be the easiest way but be careful not to drop it in from too high as this might pop some of those precious air bubbles.

Allow to set in the fridge for at least 2 hours. Then right before serving, whip up some double cream, pipe or spoon a dollop on top of each mousse and finally finish off with a sprinkling of grated dark chocolate.

These little pots of chocolatey caramel heaven can be made a little in advance and kept in the fridge for up to 2 days. (Let’s be honest, they’re probably not going to last that long though are they?!) There’s something very special about real egg mousse. I know many can be off put by the use of raw eggs but so long as yours have the lion stamp on them, you’ll be absolutely fine I promise. Even the Mr proclaimed, “Yeah, they’re amazing. A little bit sickly after you’ve eaten two in a row though!” Haha, that’ll teach him for being greedy!